Fresh Raspberry Pie Recipe

Name: Fresh Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 each pie shell (9 inch) baked; 1 1/2 cups water; 3 1/2 cups raspberries fresh; 3/4 cup sugar; 3 tablespoons cornstarch; 1 dash salt; 4 tablespoons water; 1 tablespoon lemon juice; 1 cup heavy whipping cream; 1 x powdered sugar to taste

Servings: persons

1 each pie shell (9 inch) baked
1 1/2 cups water
3 1/2 cups raspberries fresh
3/4 cup sugar
3 tablespoons cornstarch
1 dash salt
4 tablespoons water
1 tablespoon lemon juice
1 cup heavy whipping cream
1 x powdered sugar to taste

1
Boil 1 1/2 cups water and 1/2 cup raspberries for 1 minute.
2
Strain, discard seeds.
3
Mix to a paste, the sugar, cornstarch, salt, 4 tablespoons water and 1 tablespoon lemon juice.
4
Pour raspberry juice into saucepan, bring to a boil; add cornstach mixture.
5
Cook until thick.
6
Cool to lukewarm; add 3 cups fresh berries, pour into baked pie shell.
7
Chill thoroughly.
8
Serve topped with whipped cream sweetened with powdered sugar, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each pie shell (9 inch) baked, 1 1/2 cups water, 3 1/2 cups raspberries fresh, 3/4 cup sugar, and more.

Yes, Fresh Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Raspberry Pie

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